Cinnamon is originally grown wild in the central hill country of Sri Lanka. The history of cinnamon dates back to about 2800 B.C. when it can be found referenced as ”kwai” in Chinese writings. Cinnamon was founded by Arabs. Cinnamon is even mentioned in the Bible when Moses used it as an ingredient for his anointing oil in ancient Rome.
There are two types of cinnamon in the market Ceylon cinnamon (named after the title British colonizers gave to Sri Lanka) and cassia. In the Middle Ages and subsequently, cinnamon was imported from Egypt, having been brought there by Arabian traders who obtained it in Ceylon. Ceylon cinnamon is native to Sri Lanka it has a lush, inviting scent and a sweet taste, and its quills are soft and light brown in color.
Cinnamon comes from the bark of the cinnamon tree.The cinnamon tree can grow up to 60 feet.
Ceylon cinnamon sticks are also called quills. Ceylon cinnamon powder is manufactured through quills Cinnamon is high in fiber and calcium which helps improve colon health.
Cinnamon Tea takes a huge role in Ceylon. This Ceylon Cinnamon helps the body manage the enzymes that produce hormones and help repair bones in the body.
Ceylon Cinnamon is a Sri Lankan superfood that is rich in antioxidants and has numerous health benefits, including lowering the risk of cancer and heart diseases. Cinnamon can also improve body metabolism, targeting the fat deposited in the abdominal area. It also gives out a good aroma and is used in making fragrances, incense sticks, essential oils, etc.